Guatemalan chiles rellenos are basically, stuffed chillis, normally bell pepers, jalapeño peppers, and huaque (sp?), depends mostly on what is on season and how spicy you want your chiles rellenos. The stuff in Guatemalan chiles rellenos is a mixture of minced meat, carrots, green beans and other spices; all of that covered in an egg batter, and fried.

But I am sure Claudia and other can do a much better job describing it and perhaps, providing recipes in English. Please, if you know how to better describe it or would like to share your family recipe for making chiles rellenos or any of the Guatemala dishes I show here, please, do so in the comments. We all benefit from sharing… I’d like to think I am already doing my part.

I hope someone can give me a good recipe for Guatemalan Chili Rellenos because they are in my opinion the BEST chili rellenos in the world. The texture and mix of veggies are noticeable and don’t get lost inside like most others. Recipe please!

Fantastic series on Guatemalteca food!
I think I told you once about my bad experience with chile rellenos, I’m not good at coping with spicy food, but the fried plantains and all the sweets, yes!
Thank you so much for your visit in Avignon.

Wishing you lots of good things around the festive season!

Claudia

Rudy, I am quite ashamed to say I never ‘learned’ to cook, but I know that before anything you have to smoke your chiles, you roast them over flame slowly and then peel the skin off. My grandma lived in zone 10 and we would go to church on Sundays for Mass and after mass was the best part- we’d get chiles rellenos and buy franceses (like a loaf of french bread but sectioned so it can be easily broken off) and have that for breakfast. My mom makes them very very randomly. It’s a lot of prep when you have to make everything from scratch. When my father went to Guat this summer he brought back rellenitos and chiles rellenos, he asked someone to make them the day he was coming back to NY, they tasted fantastic. ONe more thing – our chiles rellenos, are different from the mexican chiles rellenos because the way they are made in Guatemala they don’t come w/ any sauce on top of them, just parsley sometimes for decoration and flavor. That’s the beauty of chiles rellenos, you can have them for breakfast, lunch or dinner. I’m trying to convince myself that next time I go to Guate. . (it’s been 13 years) I will take a video cam and have my grandmother walk me through all her recipes.

Chile Rellenos Recipe :
1. Cut and wash vegetables. Make a little side cut to stuff in the pasilla chillis .
2. Put the vegetables and a spoonful of meat in the pasilla chillis.
3. Mix the eggs in a separate bowl and dip the pasilla chillis in, until all covered.
4. Add the oil to the frying pan and fry them until all crisp and golden brown.

Noe

Ok, now, Someone please email me the recipe by email. I have over six months of searching for it, and even more since my last chile meal. So come on. Hook a little chapin up! 😉unchalan@yahoo.com

otto

you need to add viniger to the chile relleno, also capers, carrots, potato, ground pork… cook the pork, capers, potato, and carrot together until lightly browned… add a hint of vinegar to this about 75% into lightly browning it, then combine all ingredients into the pepper… the pepper itself should be cooked and should have the skin removed before stuffing… as for the eggs, you want to beat the eggs in a bowl until nearly frothy, then take that mix and add cover the skinless peppers… add some oil to your pan and start the magic. done when golden or lightly browned. place them on a napkin and let the excess oil rest there… commence eating of pepper. goodluck

pegger

I would add some red recado (anato seasoning), seasoned salt, pepper, garlic, onions, and thyme to the filling.

Boil all ingredients above with a cup of water until tomato starts to break.

Discard water and liquify

Finely chop the 1/2 onion left and sautte it in a bit of oil until slightly brown, add the liquified sauce, season with salt and pepper to taste and cook uncoverd for about 5 minutes.

ENJOY

anonymous

I leave it up to my grandma and mom to cook this stuff. I feel lucky but I don’t appreciate like I should. Honestly guatamalen food is so delicious. I recommend learning how to cook but I should tell myself this! I’ll just ask my mom to help me put a recipe book together.

Bus419

looking for a recipe for Christmas drink made with a variety of fruits, raisins. you heat it and let it cool.

Guest

You are talking about ponche right? Google Ponche guatemalteco and you will find the recipe:)

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Rudy, I discovered your blog as soon as I returned from a too-short 4 day trip to Guatemala in May 2006. Through your camera lens, you've taught me so much about the place that I fell in love with so quickly. I especially appreciate when you write your thoughts, observations, opinions, and give information about your subjects. You've given me true affection for the marimba through the music you've posted, & you've taken me on virtual trips back to La Antigua Guatemala through your videos and sound clips. You've challenged my ideas about Guatemala, and surprised me with the breadth of culture in your little city. Your blog is like a little vacation every day. Thank you so much for the years of absolute pleasure. You never disappoint; this is a big accomplishment! Congratulations, and please don't stop. —Janna

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